Creamy Crockpot Mac and Cheese

 

As much as I love Baked Macaroni and Cheese, with its crunchy topping and browned edges, there are times I crave a bowl of creamy goodness. Although, this recipe is categorized as “crockpot,” all the prep is done on the stove top, so you could just as easily finish it that way, as well. I’ve tried other slow cooker recipes, where you throw all the ingredients in the crockpot, and it makes its own sauce. But, I wasn’t satisfied with the overall consistency; it was gummy, not creamy. This version yields a perfectly textured, creamy, cheesy blend. With 3 different cheeses, the right amount of seasoning and the addition of sour cream, the taste just can’t be beat. There is absolutely no reason to succumb to the temptation of reaching for that classic blue box. With minimal additional time and effort, you can achieve the ultimate; nostalgia at its finest. There’s nothing more comforting, satisfying and delicious than homemade when it comes to mac’ n’ cheese; always a family favorite!

Missing from photo: Paprika and Cayenne Pepper

In my earlier post for the “baked” version of mac’ n’ cheese, I cautioned staying away from Cheddar cheese, because the prolonged cooking process would produce a grainy texture, and the oils of the cheese would separate. You can use some Cheddar in this recipe. Sharp white cheddar produces the smoothest result. Yellow and extra sharp Cheddars can still become grainy. Colby is a perfect substitute for Cheddar and always yields a creamy texture. (As you can see in my ingredients photo, I did use a “yellow” Cheddar, but only because I already had it in-house and wanted to use it up. Normally that wouldn’t be my cheese of choice.)

Shred cheeses. 

Cube butter.

Cook macaroni according to package directions for al dente. 

Meanwhile, in large saucepan, combine soup, milk, sour cream, butter and seasonings. Cook and stir over medium-low heat until blended. 

Stir in cheeses until melted. Sauce may be a little thick; so, at this point, add as much additional milk as you need to get the creamy texture that best suits you.

Rinse pasta under cold water; drain fully. 

Transfer to a greased crockpot (or sprayed with non-stick cooking spray). 

Stir in cheese sauce.

Cook, covered, on low setting for 1 to 2 hours, or until heated through.

CREAMY CROCKPOT MAC AND CHEESE
Posted by: www.meldingmagic.com

INGREDIENTS:

• 1 box (16-ounces) uncooked elbow macaroni
• 2 cans (10-3/4 ounces each) condensed cheddar cheese soup, undiluted
• 2 to 3 cups milk
• 8 ounces sour cream
• 1/2 cup (1 stick) butter, cubed
• 1 teaspoon onion powder
• 1/2 teaspoon white pepper
• 1/2 teaspoon garlic salt
• 1 teaspoon dry mustard
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• 8 ounces shredded Cheddar, sharp white (or substitute Colby cheese)
• 8 ounces shredded Fontina cheese
• 8 ounces shredded Monterey Jack cheese, or Colby/Jack

DIRECTIONS:
1. Cook macaroni according to package directions for al dente.
2. Meanwhile, in large saucepan, combine soup, milk sour cream, butter and seasonings. Cook and stir
    over medium-low heat until blended. Stir in cheeses until melted.
3. Drain pasta; transfer to a greased slow cooker. Stir in cheese sauce. Cook, covered, on low setting for
    1 to 2 hours, or until heated through.

Limoncello Lemon Meringue Pie

Lemon meringue pie has always been a favorite in this house, but mastering the art of the filling has not always been a successful endeavor for me. I can’t even count the number of times I would slice into the pie, only to have the whole filling collapse into a puddle of mush. So, to counteract that, I would overcook the filling, and end up with a rubbery, lumpy custard that would stick to the roof of your mouth like peanut butter. It was always “hit or miss” for me, which was frustrating, because I really wanted to be able to make a pie that would come out perfect each and every time (without having to resort to using a boxed pudding mix). Then I came across this recipe. The addition of Limoncello caught my eye. But, my gut reaction was, “Why bother? I’m never going to get this right.” Curiosity got the best of me and I gave it a whirl; and I’ve been using this recipe ever since, without “any” filling failures (say that 10 times fast). Yes, I know what you are going to say, there’s beading on my meringue so I still have not yet perfected the pie. Probably not, as far as appearance goes. But taste and texture can’t be beat. (I’ll work on the beading issue at another time.) The custard is a perfect balance of lemony sweet and tart; and the meringue is billowy, light and fluffy. The filling sets up beautifully each and every time I make it; and I’ve yet to have the meringue collapse. But, more important, this is, by far, the best tasting Lemon Meringue Pie we’ve ever had. 

Missing from photo: butter

You will need a pre-baked pie crust, which is not included in this recipe. 

In large saucepan, combine the granulated sugar, cornstarch, milk, water and a pinch of salt. Whisk to combine. Over medium heat bring to a simmer, whisking occasionally. As the mixture simmers, it will begin to thicken and turn clear (4 to 5 minutes). 

Pour 1/2 cup of the hot mixture into egg yolks and whisk together (tempering to bring egg yolk to temp of hot mixture). 

Then pour this into rest of hot mix in the saucepan. 

Slowly add the lemon juice, whisking constantly, and add the zest and liqueur. 

Add the butter, 1 piece at a time. Whisking constantly, return to a simmer. 

Continue stirring and simmering just until mixture starts to come to a rolling boil (6 to 8 minutes more).

Immediately remove from the heat and pour into prepared pie crust.

Preheat oven to 325° F. 

In large bowl, beat the egg whites, cream of tartar and a pinch of salt, with electric mixer until soft peaks form. Beating constantly, gradually add the powdered sugar and beat until glossy stiff peaks form. Be careful not to overbeat, as this will make the meringue difficult to spread.

Spread the meringue evenly over the pie filling using a rubber spatula, smoothing out to the pastry edges. Make decorative peaks in the meringue using a dull knife, or the back of a spoon.

Cook meringue in preheated oven until set and golden brown, 14 to 16 minutes.
Transfer the pie to a wire rack to cool completely (about 1 hour), then refrigerate at least 5 hours before serving. (Yes, the recipe does call for refrigeration, so I guess some beading is inevitable.)

 
LIMONCELLO LEMON MERINGUE PIE
Source: Emeril.com
Posted by: www.meldingmagic.com

INGREDIENTS:

• 1 pre-baked pie crust
• 1- 1/4 cups granulated sugar
• 5 Tablespoons cornstarch
• 1 cup milk
• 1/2 cup cold water
• Salt
• 6 large egg yolks   
• 2/3 cup fresh lemon juice
• 2 Tablespoons lemon zest, finely grated
• 1-1/2 Tablespoons Limoncello lemon liqueur
• 2 Tablespoons salted butter, cold, cut into pieces
• 4 large egg whites, at room temperature
• 1/4 teaspoon cream of tartar
• 8 Tablespoons powdered sugar, sifted

DIRECTIONS:

1. Combine the granulated sugar, cornstarch, milk, water and a pinch of salt in a large  saucepan, whisk
    to combine, and bring to a simmer over medium heat, whisking occasionally. As the mixture simmers,
    it will begin to thicken and turn clear (4 to 5 minutes).  Pour some of the hot mixture (approx 1/2 cup)
    into egg yolks and whisk together, then pour this into rest of hot mix in saucepan (tempering to bring
    egg yolk to temp of hot mixture).  Slowly add the lemon juice, whisking constantly, and add the zest
    and liqueur. Add the butter 1 piece at a time and, whisking constantly, return to a simmer. Continue
    stirring and simmering just until mixture starts to come to a rolling boil (6-8 min more).  Immediately
    remove from the heat and pour into the prepared pie crust.
2. Beat the egg whites, cream of tartar and remaining pinch of salt in a large bowl with an electric mixer
    until soft peaks form. Beating constantly, gradually add the confectioners' sugar and beat until glossy
    stiff peaks form, being careful not to overbeat, as this will make the meringue difficult to spread.
3. Spread the meringue evenly over the pie filling using a rubber spatula, smoothing out to the pastry
    edges. Make decorative peaks in the meringue using a dull knife or the back of the spoon.
4. Cook meringue in a preheated 325° oven until set and golden brown, 14 to 16 minutes.
5. Transfer the pie to a wire rack to cool completely (about 1 hour), then refrigerate at least 5 hours
    before serving.

Servings: 8

Easy Homemade Marinara Sauce

 

In my posting yesterday for Eggplant and Beef Meatballs, I promised to include my recipe for homemade Marinara sauce in today’s posting. Although I love the convenience of jarred sauces, nothing beats fresh sauce. This is my go-to tomato sauce. It’s so simple to make and tastes so much better than anything in a jar. Over the years, I’ve discovered that the brand of canned tomatoes used makes all the difference. Cheap brands don’t cut it. My canned tomatoes of choice is San Marzano. When I discovered this brand, there was no going back to any other brand after that. Anytime San Marzano goes on sale, we stock up.  I’ve developed this recipe using basic pantry ingredients, which includes dried herbs. Of course, if I know ahead of time I’ll be making a sauce, I replace the dried herbs with fresh. The main secret to success with this recipe is “slow simmering.” You can throw all the ingredients together in 5 minutes, but you will need “at least” an hour of slow simmer time to really develop the flavors. You can simmer on the stove-top; or put everything in the crockpot to slow cook. If you’re going to go through all the trouble of making homemade meatballs, eggplant, chicken parm or lasagna; why dummy it up with “sugary” jarred sauce? Top off your masterpiece with a masterpiece! Don’t have an hour to spare? Make up a double batch over the weekend, simmer 4 to 6 hours in the crockpot, then freeze; this way you’ll always have fresh sauce ready to serve. Mike doesn’t like tomatoes or tomato sauce, but when I tell him I’m making the sauce, he does a “happy dance.” He loves the flavors in this sauce. Trust me, there will be no going back to jarred sauces after you try this!

Finely chop onion. Mince garlic. If using fresh herbs, finely chop. When replacing dried herbs with fresh herbs, the basic “rule of thumb” is to use “at least” 3 times the dried amount. (So, if the recipe calls for 1 teaspoon of dried basil, replace with at least 1 Tablespoon fresh, or more, to taste.) Don’t leave out the wine in this recipe. It adds such a robust flavor to the sauce. Although, I generally use white Zinfandel, this time I used Chardonnay; and it was a wonderful replacement.

In blender, puree Italian tomatoes and diced fire-roasted tomatoes. 

Pour blended tomato purée in saucepan (or crockpot). Stir in balance of ingredients. Simmer for minimum of 1 hour on stove-top (the longer it simmers, the more flavorful it becomes), or 4 to 6 hours in crockpot. If I use a crockpot, I cover and heat on high until sauce is hot, then put it on low setting for balance of cooking time.

Perfect sauce each and every time!

EASY HOMEMADE MARINARA SAUCE
Posted by: www.meldingmagic.com

INGREDIENTS:

• 1 can (28-oz) Italian Tomatoes (preferably San Marzano diced)
• 1 can (14.5-oz) fire-roasted diced tomatoes
• 1 can (6-oz) tomato paste
• 1/2 cup white wine, preferably Chardonnay
• 6 Tablespoons extra virgin olive oil
• 1/4 teaspoon crushed red pepper
• 1/4 cup fresh parsley, chopped (or 2 Tablespoons dried)
• 2 cloves garlic, minced   
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 teaspoon sugar
• 1 teaspoon Herbs de Provence, or to taste (optional)
• 1/3 cup finely chopped onion
• 1/2 cup grated Parmesan or Romano cheese

DIRECTIONS:

In blender or food processor, purée Italian tomatoes and diced fire-roasted tomatoes. Pour blended tomato sauce in saucepan (or crockpot). Stir in balance of ingredients. Simmer for minimum of 1 hour on stove-top (4 to 6 hours on low in crockpot).

Eggplant and Beef Meatballs

Whenever we order subs from an Italian restaurant, we always have a tough time deciding what kind. Do we want a meatball sub, or an eggplant sub? Well, I don’t make that decision anymore. With this recipe, we get the best of both worlds. It’s not meatless; cooked eggplant is added to the ground beef mixture before shaping into balls. Adding vegetables to meatballs yields such a moist and tender texture. Unless you have a really discerning palate, you would probably never guess what was added; on the other hand, there seems to be this “magical” ingredient that heightens the flavor and makes the taste so memorable. The meatballs are so soft, they literally melt in your mouth. Whether you serve them alone, atop spaghetti, or in a sub, they’ll steal the show. After browning, I put them in a slow cooker with homemade marinara sauce and let the flavors really develop. Then I toasted a sub roll, rubbed a little garlic over the cut surface of the bread, added some meatballs, sauce and freshly shredded mozzarella and baked just until the cheese melted. The contrasting textures of the crusty bread and the moist and delicate meatballs marry for an exciting sensation. And the taste? You will relish each and every bite! 

 

Preheat oven to 350° F.  Lightly drizzle olive oil (about 2 Tablespoons) over bottom of large baking dish (or two smaller baking pans). 

Peel and dice the eggplant. Place in saucepan with enough water to cover. Bring to a boil. Reduce heat, cover and simmer for 10 minutes, or until eggplant is tender. 

Drain thoroughly. Let cool slightly.

Meanwhile, in large bowl, mix together remaining meatball ingredients: ground beef, 1/2 cup Parmesan cheese, minced garlic, 1 cup seasoned Italian breadcrumbs, 2 eggs (slightly beaten), basil, salt and pepper. Mash the eggplant (I didn't mash the eggplant, but that's a personal choice); and mix it in with the meatball mixture.

Form into meatballs (a little larger than golf ball size, 28 to 30). The meatballs will be wetter than normal meatballs and a little more difficult to shape. Add more breadcrumbs as needed to shape meatballs, without adding too much and drying out the meat mixture. You want the meatballs to be wetter and less firm than normal. Transfer meatballs to prepared baking dish(es).

Bake for 25 minutes, or until meatballs are lightly browned. Alternatively, you can fry the meatballs in batches in skillet. However, I prefer the baking method. They brown more evenly, without falling apart. These meatballs are very soft, so frying can be a bit of a challenge.

At this point, decide how you would like to serve the meatballs. I usually prepare a homemade marinara sauce (which I will post tomorrow), add the marinara sauce and the meatballs to a crockpot and slow cook to really develop the flavors of the sauce and the meatballs. Cook, covered, on low for 4 to 6 hours, or until ready to serve. (If pressed for time, add meatballs and sauce to a large saucepan and simmer for a minimum of 1 hour.)

For subs: Split sub rolls in half lengthwise (without cutting all the way through). Lay cut side down on rack in oven until toasted. Remove from oven. Cut a fresh garlic clove in half. Rub cut side of garlic into cut side of bread (to infuse a little garlic flavor in the bread). Top the bread with desired amount of sauce and meatballs. Sprinkle generously with Parmesan cheese; then sprinkle freshly shredded mozzarella over the top. Place on a foil-lined baking sheet and bake just until cheese melts. Remove from oven and serve hot.

To serve meatballs alone, as a casserole: Place some sauce in bottom of baking dish. Set meatballs in sauce. Top with grated Parmesan (about 1/2 cup) and shredded mozzarella (about 2 cups). Bake in 375° F. oven for 20 minutes, or until all is hot and bubbly.

To serve with pasta: Heat meatballs and sauce in crockpot (or in large saucepan on stove). Meanwhile, cook pasta according to package directions. Drain pasta and serve with meatballs, sauce and grated Parmesan.

EGGPLANT AND BEEF MEATBALLS
Posted by: www.meldingmagic.com

INGREDIENTS:

• 1 large eggplant, peeled and diced
• 2 pounds lean ground beef (or turkey)
• 1/2 cup Parmesan cheese
• 3 teaspoons minced garlic
• 1 to 1-1/2 cups seasoned Italian breadcrumbs
• 2 eggs, slightly beaten
• 1/2 teaspoon dried basil
• Salt and pepper, to taste
• Olive oil, for baking (or frying)
• Prepared marinara sauce (homemade or jarred)
• Additional Parmesan cheese, for serving
• 2 cups freshly shredded mozzarella

DIRECTIONS:

1. Preheat oven to 350° F.  Lightly drizzle olive oil (about 2 Tablespoons) over bottom of large baking
    dish (or two smaller baking pans).
2. Peel and dice the eggplant. Place in saucepan with enough water to cover. Bring to a boil. Reduce
    heat, cover and simmer for 10 minutes, or until eggplant is tender. Drain thoroughly. Let cool slightly.
3. Meanwhile, in large bowl, mix together remaining meatball ingredients: ground beef, 1/2 cup
    Parmesan cheese, minced garlic, 1 cup seasoned Italian breadcrumbs, 2 eggs (slightly beaten), basil,
    salt and pepper.Mash the eggplant; and mix it in with the meatball mixture. Form into 18 meatballs (a
    little larger than golf ball size). The meatballs will be wetter than normal meatballs and a little more
    difficult to shape. Add more breadcrumbs as needed to shape meatballs, without adding too much
    and drying out the meat mixture. You want the meatballs to be wetter and less firm than normal.
4. Transfer meatballs to prepared baking dish(es). Bake for 25 minutes, or until meatballs are lightly
    browned. Alternatively, you can fry the meatballs in batches in skillet.
5. Add the marinara sauce and the meatballs to a crockpot and slow cook to really develop the flavors of
    the sauce and the meatballs. Cook, covered, on low for 4 to 6 hours, or until ready to serve. (Or, heat
    in saucepan, for a minimum of 1 hour.)

For subs: Split sub rolls in half lengthwise (without cutting all the way through). Lay cut side down on rack in oven until toasted. Remove from oven. Cut a fresh garlic clove in half. Rub cut side of garlic into cut side of bread (to infuse a little garlic flavor in the bread). Top the bread with desired amount of sauce and meatballs. Sprinkle with Parmesan and freshly shredded mozzarella. Place on a foil-lined baking sheet and bake just until cheese melts. Remove from oven and serve hot.

To serve meatballs alone, as a casserole: Place some sauce in bottom of baking dish. Set meatballs in sauce. Top with grated Parmesan (about 1/2 cup) and shredded mozzarella (about 2 cups). Bake in 375° F. oven for 20 minutes, or until all is hot and bubbly.

To serve with pasta: Heat meatballs and sauce in crockpot (or in large saucepan on stove). Meanwhile, cook pasta according to package directions. Drain pasta and serve with meatballs, sauce and grated Parmesan.

Lemon Blueberry Buttermilk Pancakes

 

Tomorrow, March 4, is known as Shrove Tuesday, the day before Ash Wednesday (which is the start of Lent). In Canada, Australia, the United Kingdom, Ireland and New Zealand, the day is also known as “Pancake Day” or “Pancake Tuesday,” as it is common custom to eat pancakes on this day. Pancakes are associated with this day, as pancake recipes were a way to use up rich foods, such as eggs, milk and butter, which were forbidden during the 40 day abstinence of Lent. On Pancake Day, pancake races are held in villages and towns across the UK. In Olney, England, the Pancake Race dates back more than 500 years. The tradition is said to have originated when a housewife from Olney, Buckinghamshire, was so engrossed in making pancakes that she lost track of time until she heard the church bells ringing for the shriving service. She grabbed her head scarf (required in church) and ran to the church, still apron-clad, with skillet and pancake in hand. In the years to follow, neighbors joined in and it became a race to see who could reach the church first and collect a “Kiss of Peace” from the bell-ringer. Even today, pancake races remain a common festive tradition in the UK. Participants with frying pans race through the streets tossing pancakes into the air and catching them in the pan while running. In other parts of the world, Shrove Tuesday is celebrated differently. In New Orleans, it is known as Fat Tuesday and is celebrated with the Mardi Gras. In Rio de Janeiro it is also celebrated with a similar carnival.

So, in anticipation of Pancake Tuesday, today I am sharing a recipe with you for Lemon Blueberry Buttermilk Pancakes. 

Preheat oven to 200° F. (to keep pancakes warm).

In a small bowl, rub the lemon zest into the granulated sugar until pale yellow and fragrant. (I used a pestle to rub the mixture, but a spoon will work just as well.)

In a medium bowl, combine flour, sugar, baking powder, baking soda and salt.

In a large bowl, whisk together the egg, buttermilk and melted butter.  

Add the flour mixture and stir until just combined. Add lemon extract, if using. (I used lemon extract, as I wanted the lemon flavor to “pop” a little more, especially with the addition of blueberries.) The batter will be a bit lumpy. Be careful not to over mix.

Carefully, stir in blueberries. 

Heat a skillet (or griddle pan) over medium heat. Add a dab of butter and heat through. Add pancake batter to skillet (2 to 3 Tablespoons). Heat until bubbles form and pop. Carefully flip over and cook through. 

Place pancakes on an oven-proof plate and let rest in oven while you fry the balance of pancakes. You should get 8 to 10 pancakes in total.

LEMON BLUEBERRY BUTTERMILK PANCAKES
Source: Adapted from Becky Bakes
Posted by: www.meldingmagic.com

INGREDIENTS:

• 1 egg
• 1 cup flour
• 1 Tablespoon sugar
• Zest of 1 large lemon
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup buttermilk
• 2 Tablespoons, butter, melted and slightly cooled
• 1/2 teaspoon lemon extract, optional
• 3/4 cup blueberries, fresh or frozen (defrosted)

DIRECTIONS:

1. Preheat oven to 200° F. (to keep pancakes warm).
2. In a small bowl, rub the lemon zest into the granulated sugar until pale yellow and fragrant.
3. In a medium bowl, combine flour, sugar, baking powder, baking soda and salt.
4. In a large bowl, whisk together the egg, buttermilk and melted butter.  Add the flour mixture and stir
    until just combined. Add lemon extract, if using. The batter will be a bit lumpy.
5. Carefully, stir in blueberries. Be careful not to over mix.
6. Heat a skillet (or griddle pan) over medium heat. Add a dab of butter and heat through. Add pancake
    batter to skillet (2 to 3 Tablespoons). Heat until bubbles form and pop. Carefully flip over and cook
    through.
7. Place pancakes on an oven-proof plate and let rest in oven while you fry the balance of pancakes.

Yields: 8 to 10 pancakes.